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Each Sunday evening, I meal plan for the coming week. I try to mix things up so we aren’t eating the same 7 dinners each week. Pizza typically makes the cut though and gets a weekly showing. It’s simple, easy, fast and everyone cleans their plate.
I do try to mix things up a bit with the side dish though. Some weeks we’ll have sliced apples or a mix of fresh fruits. Other weeks, we’ll have a tossed salad. The latter was the basic plan last week until I was picking up groceries at Publix and spied fresh corn in the produce section. I gravitated toward it with intentions to buy some to serve as corn on the cob one night, but then a new idea crossed my mind – why not use it in our salad for pizza night?
The weather had suddenly turned cooler & rainy last week after days (weeks?) of warm sunny days that teased of the summer ahead. There is something so tasty and “summery” about grilled corn on a salad. If I couldn’t change the weather, I could at least give us a fun dinner where we could imagine for a moment that it was the end of May and not the beginning of March.
I quickly husked a few ears with some “assistance” from my little helper, and added them to our cart before picking out a Freshetta® Pizza to pair it with. The hard part was choosing just one! I found a variety of options including different crust styles (Naturally Rising, Brick Oven, and Artisan Crust) – all made with quality ingredients. The new Artisan Crust grabbed my attention with its blend of 3 whole grains. I decided the Freshetta® Artisan Four Cheese Pizza would be perfect to pair with our salad and grabbed the Artisan Margherita Pizza to try another night.
Once home, I started prepping for our dinner. It was bleak and dreary out, but my kitchen was colorful and full of summer feeling as I unpacked the fresh corn and other vegetables to prepare our salad. Here’s how I made it …
>> TIP: turn on the oven to start warming up in preparation for your pizza before you start on the salad. <<
Start with green leaf lettuce, colorful peppers, fresh ears of corn, and grape tomatoes. Rinse and dry all.
- Fire up the grill and start grilling your corn. Be sure to check on it periodically to turn the ears while you prep the rest of the salad.
- Shred the lettuce and place in serving bowl.
- Slice up one (or more if desired) of the peppers into thin strips. Then cut into thirds for easily manageable pieces.
- Cut the tomatoes into halves or quarters.
- Remove the corn from the grill. Allow to cool to the touch. Then slice off the cooked corn and add to other vegetables.
That’s it! Your summer salad is complete. Serve with your favorite dressing and Freschetta® Pizza.
What’s your favorite pairing with pizza?